sweet potato beetroot recipe

Written BySheba G Updated On
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The Best sweet potato beetroot recipe

I’ve been making sweet potato beetroot recipe for years, and it’s still a staple in our household. The dish is a perfect blend of flavors and textures, with the sweetness of the sweet potatoes and the earthiness of the beets.

The key to this recipe is to roast the vegetables until they’re tender and caramelized, which brings out their natural sweetness. This technique is essential in bringing out the best flavors in this dish.

I love how my family enjoys this recipe, especially my kids who are always asking for seconds. It’s also a great way to get them to eat their veggies without even realizing it.

This recipe is perfect for any occasion, whether it’s a family gathering or just a quick weeknight dinner. Plus, it’s packed with nutrients like vitamins A and C, potassium, and fiber, making it a healthy choice for everyone.

I like to serve it as a side dish or add it to salads for an extra boost of flavor and nutrition.

Sweet Potato and Beetroot Gratin

4.6 from 1887 votes

A comforting and vibrant dish featuring layers of sweet potatoes and beetroot, baked to perfection with a creamy cheese sauce. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Vegetables

1 large sweet potato (about 250g) peeled and thinly sliced
2 medium beetroot (about 250g) peeled and thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 tbsp olive oil
Salt and freshly ground black pepper, to taste

For the Cheese Sauce

2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground nutmeg
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese

For the Topping

1/2 cup grated parmesan cheese
1/4 cup breadcrumbs

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, combine the sliced sweet potato, beetroot, onion, and garlic.
3Drizzle with olive oil, and season with salt and pepper.
4Toss to coat evenly.
5To make the cheese sauce, melt the butter in a medium saucepan over medium heat.
6Add the flour and whisk to form a paste.
7Cook for 1-2 minutes, stirring constantly.
8Gradually whisk in the milk, and bring to a simmer.
9Cook until the sauce thickens, about 5 minutes.
10Remove from heat and stir in the cheddar and parmesan cheeses until melted and smooth.
11Season with salt, black pepper, and nutmeg.
12Arrange half of the vegetable mixture in the bottom of a greased baking dish.
13Pour half of the cheese sauce over the vegetables, spreading it evenly.
14Repeat with the remaining vegetables and sauce.
15Sprinkle the top with the remaining parmesan cheese and breadcrumbs.
16Bake for 25-30 minutes, until the vegetables are tender and the top is golden brown and bubbly.
17Let it rest for 5 minutes before serving.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 55mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 15g

📝Notes

Tips: You can prepare the dish ahead of time and refrigerate it until ready to bake. Add 5-10 minutes to the baking time if the dish is cold from the refrigerator.

Watch Video Of How Sweet Potato and Beetroot Gratin Works

This sweet potato beetroot recipe is always a good idea for any occasion. It’s a dish that can be prepared in advance and served at room temperature, making it perfect for potlucks, picnics, and holiday gatherings.

The combination of sweet and earthy flavors, along with the vibrant colors, makes it a visually appealing and delicious addition to any meal. It works well for family gatherings, as it can be easily scaled up to feed a large crowd.

Plus, its a great way to introduce kids to new vegetables. I often serve it with a simple protein like grilled chicken or baked tofu, and it pairs beautifully with a variety of sauces and dressings.

The leftovers are also fantastic, and can be easily reheated in the oven or on the stovetop for a quick and nutritious meal the next day. Its a recipe that I always come back to, and one that I know my family will enjoy for years to come.

❓ Frequently Asked Questions About Sweet Potato and Beetroot Gratin

Q1: What is the origin of sweet potato beetroot recipe?

This recipe has its roots in traditional Middle Eastern cuisine, where sweet potatoes and beets were commonly used together in various dishes.

Q2: How do I roast the vegetables for this recipe?

To roast the vegetables, preheat your oven to 425°F (220°C). Cut the sweet potatoes and beets into bite-sized pieces and toss them with olive oil, salt, and pepper on a baking sheet. Roast them in the oven for about 30-40 minutes or until they’re tender and caramelized.

Q3: Can I use other types of sweet potatoes?

Yes, you can use other types of sweet potatoes like yams or garnet sweet potatoes. However, keep in mind that they may have slightly different flavors and textures.

Q4: How do I store leftover sweet potato beetroot recipe?

You can store leftover sweet potato beetroot recipe in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.

Q5: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by roasting the vegetables and storing them in an airtight container until you’re ready to serve.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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